1. Why do you think that it is important to keep knives in a knife block or on a magnetic strip? 2. Why do you think people generally throw away parts of vegetables that are actually
edible?

3. Why do roasted vegetables taste sweeter that those prepared other ways?

4. What do the sauté combinations described in the unit have in common?

5. How could thinking about the category of taste that vegetables fall into help you make a
dish?